French Breakfast Radish

This French heirloom, treasured for over a hundred years for its mildly sharp flavor and bi-color beauty, is tender, crisp and spicy to the palette. A novel radish, not so good with your morning coffee or tea, is treasured among salad gourmets as both flavorful and as a lovely garnish.

You may either shred a few as you would beets or carrots into your favored lettuce leaves, or serve it on the side as a decoration almost too cute to eat. Simply make small uneven cuts around the outside, place the radishes in ice water, and watch them open into floral shapes!

Storage and Cooking

While this radish is rarely used for breakfast, it offers a good dose of vitamin C and works great thinly sliced on sandwiches or simply between two buttered slices of bread. As an added bonus, the greens may be boiled and added to your other greens, soups or stir fries.